Yield: 4 servings Total: 40 MINUTES Ingredients 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 1 1/2 tablespoons olive oil, divided 4 teaspoons fresh lemon juice, divided 1 (1-pound) flank steak, trimmed Cooking spray 1 teaspoon honey 1/8 teaspoon salt 8 cups loosely packed baby arugula 3 plums, thinly sliced 1/4 cup (1 ounce) crumbled blue cheese Preparation 1. Combine pepper, 1/4 teaspoon salt, 1 1/2 teaspoons olive oil, and 1 teaspoon lemon juice in a small bowl; rub over both sides of steak. 2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steak from pan; let rest 5 minutes. Cut steak diagonally across grain into thin slices. 3. Combine remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, honey, and 1/8 teaspoon salt in a large bowl; stir well with a whisk. Add arugula; toss gently to coat. Arrange about 1 1/2 cups arugula mixture onto each of 4 plates; top each serving with 3 ounces steak, about 1/2 cup plums, and 1 tablespoon cheese. Note: You'll have leftover breadsticks; store them at room temperature in an airtight container, and reheat at 250° for 5 minutes or until warm. By: Kathryn Conrad, Cooking Light AUGUST 2010 (myrecipes.com) Photo: John Autry; Styling: Mindi Shapiro
The best September wedding colors capture the transition between the brightness of late summer and the warmth of early fall. Depending on your wedding date, venue, and preferred atmosphere, your palette might include airy dusty blue and peach, earthy terracotta...
A new school year is an exciting milestone, and the right celebration can help children feel more confident, reconnect with friends, and look forward to returning to class. Whether you are planning a small family gathering, a classroom celebration, a...
The best outdoor party ideas turn an ordinary yard, patio, garden, or poolside space into a celebration that feels personal and effortless. Whether you are planning an intimate dinner, a children’s birthday, a backyard BBQ, a pool party, a garden...
Yield: 4 servings Total: 40 MINUTES Ingredients 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 1 1/2 tablespoons olive oil, divided 4 teaspoons fresh lemon juice, divided 1 (1-pound) flank steak, trimmed Cooking spray 1 teaspoon honey 1/8 teaspoon salt 8 cups loosely packed baby arugula 3 plums, thinly sliced 1/4 cup (1 ounce) crumbled blue cheese Preparation 1. Combine pepper, 1/4 teaspoon salt, 1 1/2 teaspoons olive oil, and 1 teaspoon lemon juice in a small bowl; rub over both sides of steak. 2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steak from pan; let rest 5 minutes. Cut steak diagonally across grain into thin slices. 3. Combine remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, honey, and 1/8 teaspoon salt in a large bowl; stir well with a whisk. Add arugula; toss gently to coat. Arrange about 1 1/2 cups arugula mixture onto each of 4 plates; top each serving with 3 ounces steak, about 1/2 cup plums, and 1 tablespoon cheese. Note: You'll have leftover breadsticks; store them at room temperature in an airtight container, and reheat at 250° for 5 minutes or until warm. By: Kathryn Conrad, Cooking Light AUGUST 2010 (myrecipes.com) Photo: John Autry; Styling: Mindi Shapiro
